Smoky Chicken And Chard Soup Recipes

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SMOKY CHICKEN AND CHARD SOUP



Smoky Chicken and Chard Soup image

I found this great sounding soup in Cooking Club magazine and can't wait to try it. The poster writes: Chipotle chilies infuse this hearty chicken soup with an underlying heat and smoky flavor. Swiss chard fills it out nicely and adds a plethora of good nutrients.

Provided by CJAY8248

Categories     < 60 Mins

Time 1h

Yield 10 cups soup, 8 serving(s)

Number Of Ingredients 12

12 ounces swiss chard (1 small bunch)
2 teaspoons vegetable oil
1 large onion, chopped (1 1/2 cups)
2 medium carrots, diced (1 cup)
3 garlic cloves, minced
2 -4 teaspoons minced seeded chipotle chiles in adobo
1 teaspoon dried oregano
6 cups reduced-sodium chicken broth
1 lb boneless skinless chicken breast half
1/2 cup long-grain rice or 1/2 cup quinoa
2 avocados, cubed
lime wedge

Steps:

  • Remove stems from chard; slice into 3/8" pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
  • Heat oil in large pot over medium high heat until hot. Cook chard stems, onion and carrots 5-7 minutes or until softened, stirring frequently. Add garlic, chilies and oregano; cook and stir 20-30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
  • Turn chicken; reduce heat to low. Cover and simmer 20-25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.
  • Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3-4 minutes or just until chard is tender.
  • Meanwhile, shred chicken into bite-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.

Nutrition Facts : Calories 248.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 197.6, Carbohydrate 21.1, Fiber 5, Sugar 2.6, Protein 19.7

CHICKEN SOUP WITH FENNEL, CHICKPEAS, AND CHARD



Chicken Soup with Fennel, Chickpeas, and Chard image

Categories     Bread     Chicken     Side     Low Sodium     Chickpea     Kosher     Chard     Simmer     Boil

Yield MAKES 12 CUPS

Number Of Ingredients 12

1 large bunch green chard (about 13 ounces)
2 tablespoons unsalted butter
1 small yellow onion, diced
Kosher salt and freshly ground black pepper
1 medium head fennel, diced
4 large cloves garlic, minced
1 bay leaf
8 cups chicken stock (or low-sodium broth)
1 1/2 cups diced cooked chicken (preferably thighs)
1 1/2 cups cooked chickpeas (one 15-ounce can, rinsed and drained)
1 tablespoon freshly squeezed lemon juice, more as needed
2 teaspoons chopped fresh marjoram

Steps:

  • Strip the stems from the chard and chop the leaves coarsely. Chop the stems and set aside separately from the leaves.
  • Heat the butter in a Dutch oven or soup pot over medium heat. When hot, add the onion, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the onions start to brown, about 4 minutes. Add the chard stems (if using), fennel, garlic, and bay leaf and continue to sauté until the fennel starts to soften, about 5 minutes longer.
  • Stir in the reserved chard leaves and the stock, chicken, chickpeas, and 1 teaspoon salt and increase the heat to medium-high. Bring just to a boil, then cover the pot partially and reduce to a simmer. Cook gently for 30 minutes.
  • Remove the pot from the heat and stir in the lemon juice and marjoram. Taste the soup and add more salt, pepper, or lemon juice as desired.

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